Want to make some Tzatziki for your dish? You’ve come to the right place!
- 3 cups plain Greek yogurt
- 3 tbsp lemon juice or juice of one lemon
- 1 garlic clove (minced)
- 1 large English cucumber (minced)
- 1 tbsp fresh dill or 1 tbsp fresh mint, chopped *
- salt & freshly ground black pepper to taste
* 1 tsp dried dill or 1 tsp mint can be substituted if you do not have fresh on hand
Combine all ingredients by gently folding them together.
Let rest for 30 minutes to the flavors to combine. It will be good in the fridge for a couple of days, but it will accumulate liquid. Just drain the liquid each time before gently re-folding the mixture and serving on your favorite Greek dish.
I decided to try my hand at corn bread. I opted for the unsweetened cornbread that’s said to be more of the Southern tradition. The recipe was quite delicious and I’ll definitely make it again. Next time, I’ll try sweetened, too.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 4 strips of bacon
- 1/4 cup bacon grease *
- 2 tbsp butter
* An option for this is to use melted butter instead of bacon grease. It’s up to you! The bacon grease adds some good flavor, but it does make it salty. If you use 1/4 cup butter instead, add 1 tsp of salt.
Preheat oven to 450.
In a 10-inch skillet or 10-inch oven-safe pan, start cooking your bacon. Keep an eye on it as you get all the other ingredients together and mixed.
Mix cornmeal, flour, and baking powder in a medium or large bowl. In a separate (smaller) bowl, mix buttermilk, milk, and the egg. Once combined, add in the baking soda.
Pour the wet mixture into the dry ingredients and mix until combined.
Crumble your bacon into the wet mixture and then immediately slowly pour the bacon grease into the mixture, stirring until just combined.
In the same skillet you cooked the bacon in, add 2 tbsp of butter and melt over a medium-high heat. Once hot, pour your corn bread mixture into the pan and cook on the stove for 1 minute (this will give you nicely crisp edges). After 1 minute, transfer to oven and bake for 20-25 minutes, or until the top is golden brown.
Serve and enjoy!
This recipe originated from The Pioneer Woman.
This recipe came from a friend and it is gooood.
- 1 package of beef smoked sausage
- 1 can diced tomatoes
- 1/2 – 1 package of taco seasoning
- 1/2 jar of 18 oz apricot preserves
- 1 cup uncooked rice / quinoa
Dice the sausage into thick circles, and then cut those circles in half. Place in large pan on stovetop on medium high heat. While the sausage browns, start the rice and get that simmering (2 cups water to 1 cup of uncooked rice / quinoa).
Once the sausage is browned to your liking, lower the heat and add the can of diced tomatoes. Next, stir in the taco seasoning (start with 1/2 of package and add more to taste — the taco seasoning is what makes this dish spicy). Add the apricot preserves in next, starting with a spoonful, and working your way up to 1/2 of the jar (again, add to taste). Personally, I add in the full package of taco seasoning, and as close to half as I can get of the apricot preserves.
Stir well and let simmer until rice / quinoa is also done. Serve the sausage mixture over rice / quinoa and enjoy!
This recipe can easily be doubled for lots of leftovers.
Please note that I’ll be posting recipes constantly and going back to add in pictures as I take them. I have lots of recipes I want to share! Hopefully they’re still appealing without the pictures. 🙂